The monsoon brings relief from the heat, but it also creates conditions in which food can spoil faster and harmful microorganisms can multiply more easily. Higher humidity, fluctuating temperatures, contaminated water and poor food handling can collectively increase the risk of foodborne infections. For many people, the problem is not an unusual food but something eaten regularly without much thought. Vandana Rajput, consultant, dietetics, Kailash Hospital and Neuro Institute, reveals common foods that can become risky during the rainy season and how to stay safe.
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1. Cut fruits
Vandana Rajput highlighted that fruits that are pre-cut and sold on the street or left without a cover may be contaminated in various ways, including dust, flies, dirty hands, or through water used for washing. Once the fruit is cut the moisture and nutrients of the fruit also encourage rapid growth of harmful microorganisms. In general, whole fruits washed properly and cut at home just before serving are much safer.
2. Leafy vegetables and salads
“Freshly made salads and greens are one of the types of food that needs to be carefully handled during rains,” said Vandana Rajput. The reason for this is that they could contain dirt, microorganisms, and other types of bacteria due to coming into contact with filthy water during washing. This means that washing the salads properly with clean water and refrigerating them into cold temperatures becomes very important. In cases when food safety is questionable, cooked vegetables can be a better alternative.
3. Chutneys and sauces
According to Vandana Rajput, the bowl of green chutney that comes along with your snack could seem fairly safe, but it can become unsafe in terms of food safety when it is prepared using contaminated water or by coming into contact with the hands too many times. Chutney kept at room temperature for too long can also encourage the growth of microorganisms. Hence, it is better to use freshly prepared dips during the rainy season.
4. Street food
Street foods, such as pakoras and chaats, are appealing during rainy weather; however, food safety greatly depends on how food is made and stored. Many factors, such as the use of old oil, lack of coverage of food, dirty water, and poor personal hygiene, can lead to the spread of foodborne diseases.
5. Dairy products
Milk products like milk, paneer, and creams should be kept in a refrigerator. Failure to do so may promote the growth of bacteria even if it appears to be normal. When buying dairy products, it is better to buy them from trusted sources and keep them in the refrigerator without any delay.
6. Cooked rice and other leftovers
Cooked rice, pasta and similar foods can become unsafe when left at room temperature for several hours. Certain bacteria can multiply in cooked foods and may produce toxins that are not eliminated simply by reheating. Leftovers should therefore be cooled quickly, refrigerated and consumed within a safe period.
7. Eggs and meat
Vandana Rajput highlighted that undercooked eggs, chicken and meat carry a higher food poisoning risk if handled poorly. During monsoon, careful refrigeration, separation of raw and cooked foods and thorough cooking become even more important.
Note to readers: This article is for informational purposes only and not a substitute for professional medical advice. Always seek the advice of your doctor with any questions about a medical condition.
